Active Time: 30 minutes

Servings: 6-8 (2 quarts)

Ingredients:

• 3 cups cubed unpeeled small red potatoes (1/2–inch cubes)
• 1 small onion, chopped
• 3 teaspoons ground cumin
• 1 tablespoon minced chipotle peppers in adobo sauce
• 3 cups chicken broth
• 3 tablespoons all-purpose flour
• 1/2 cup cold heavy whipping cream
• 8 ounces Buholzer Brothers® Jalapeño Havarti cheese, shredded (2 cups)
• 1 pound bacon, cooked and crumbled
• Additional shredded Buholzer Brothers® Jalapeño Havarti
• Sour cream and thinly sliced green onions

Instructions:

1. Place the potatoes, onion, cumin and chipotle peppers in a greased 3-quart slow cooker. Pour in broth; stir to combine. Cook on low for 5 ½-6 hours (or on high for 2 ½-3 hours) or until potatoes are tender.
2. Combine flour and cream until smooth; stir into chowder. Cover and cook on high 30 minutes longer or until chowder has thickened. Reduce heat to low or set on warm. Gradually stir in jalapeño havarti until melted.
3. Set aside 1/2 cup bacon for topping; stir in the remaining bacon. Serve with reserved bacon, additional jalapeño havarti, sour cream and green onions.

© Dairy Farmers of Wisconsin

For more recipes visit https://odysseybrands.com/feta-cheese-and-greek-yogurt-recipes/

Buholzer Brothers Havarti